Healthy Oatmeal Cranberry Nut Cookies are loaded with cranberries, walnuts, low-fat cream cheese, and old fashioned uncooked oats. Sweet and chewy oatmeal cookies, I can honestly grab a couple of these cookies, along with my mug of coffee, run out the door and enjoy them as my breakfast on the go ! Best of all, guilt-free!
I wanted a cookie that I could feel good about without the guilt. And this is that cookie!
To cut the fat and calories in these cookies, I decided to use less butter and add some low-fat cream cheese in the recipe. The cream cheese, believe it or not, actually is the secret to giving these cookies their chewy texture. Plus, a handful of cranberries and walnuts were added for some sweetness, a little crunch and some extra Omega-3's. These cookies turned out amazing! They were really good and delicious and not overly sweet.
I like to keep these oatmeal cranberry nut cookies in my freezer, so I can easily grab one or two when hunger strikes again later in the day.
I can honestly tell you, if my teens love these little oatmeal cranberry nut cookies, so will your kids!
A healthier cookie for the family is the way to go! Enjoy!!
Here's a Tip: I store these cookies in air-tight containers and refrigerate them.
They stay fresh up to two weeks. And, they freeze well too, up to one month.
- 1+ 3/4 cups of all -purpose flour
- 1+ 3/4 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/4 cup of butter, softened
- 6 oz. reduced fat cream cheese
- 1+ 1/2 cups of firmly packed dark brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 3 cups uncooked regular oats
- 3/4 cup walnuts -chopped
- 3/4 cup dried cranberries
- cooking spray
Combine all dry ingredients in a medium bowl. Using a larger bowl, beat cream cheese, sugar, egg and vanilla. Gradually add the flour mixture, beating at a low speed. Stir in the oats, cranberries and walnuts.
Drop dough by teaspoon onto baking sheets.
Store them in plastic bags. Refrigerated for up to 2 weeks, or freeze them for one month.
Yields 3 dozen.